TUCO members have recently enjoyed the TUCO Seafood Discovery Day, going behind the scenes at Billingsgate Fish Market, reports Hannah Myton-Wright
To chefs, there is nothing more historic than Billingsgate or Smithfield. Both fish and meat markets are a stamp of quality to anything sold there. There’s nothing more exciting than arriving at the fish market before dawn to have first dibs on the day’s catch.
TUCO has so far held two of its Academy Study Tours at Billingsgate Fish Market, giving members a rare chance to go behind the scenes at the UK’s largest inland fish market.
During our tour we learned that all of the fish sold is as seen, there is no prepping allowed beforehand, and there are inspectors on site who have authority over what’s sold and they will pull something straight away if it’s not to standard. We learned about how different varieties of fish suit different markets, for instance, onkfi sh is great for children because it has no bones, and that bluefin tuna is popular in Japan as it has the highest fat content.
More ppresentation from Stefanie Siebels from the Marine Stewardship Council (MSC). The MSC works closely with TUCO to provide a fast track method of gaining certification for TUCO members.
The TUCO Seafood Discovery Day will be back! To find out how to sign up to the next one and for more information about the TUCO Academy, visit tuco.ac.uk/academy